Pressure Cooker Thai Coconut Beef

Name: Pressure Cooker Thai Coconut Beef
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 servings.
Ingredients: 1 boneless beef chuck roast (3 pounds), halved; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons canola oil; 1 large sweet red pepper, sliced; 1 can (13.66 ounces) coconut milk; 3/4 cup beef stock; 1/2 cup creamy peanut butter; 1/4 cup red curry paste; 2 tablespoons soy sauce; 2 tablespoons honey; 2 teaspoons minced fresh gingerroot; 1/2 pound fresh sugar snap peas, trimmed; 1/4 cup minced fresh cilantro; Hot cooked brown or white rice; Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin

Ingredients

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

Directions

Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Test Kitchen tips

Red curry paste, a combination of Asian spices (like lemongrass, lime leaves, etc.), can add a great flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.

Nutrition Facts

1 cup: 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.

Originally published as Slowcooker Thai Peanut Beef in Cook It Fast, Cook It Slow

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AmericanDutchess

Apr 1, 2018

This was EXCELLENT! Super easy and very flavorful. Next time I would add some chopped hot pepper to give it some kick. Husband loved it!